The inspiration: “Eggs with bacon is one of those classic combinations that everybody loves. So, when the idea of a breakfast pizza came about, it was the only logical way to go. We put our Bar Cento spin on it, substituting pancetta for bacon, and adding lots of black pepper and provolone cheese. We also source all of the eggs for the Sunnyside Pizza from local farms. Since the Sunnyside Pizza was awarded the title of “Best Pizza in Ohio” by Food Network, we have been using a lot more eggs, and we want thank all of our guests for helping us support our local egg farmers!”

The explanation: “It is the perfect breakfast, lunch, and dinner pizza. Our customers love this pizza and can be heard ordering it by a multitude of different names (egg pizza, breakfast pizza, sunshine pizza, that one with eggs on it pizza, the F$*&^#%^ pizza). Guests that sit at the chef’s table get a close view of the pizza station and always look perplexed at the sight of us cracking eggs onto a pizza. But, the late night crowd sure seems to enjoy it (and our duck fat fried pomme frites).”

Curious diners take note: “The sunnyside pizza is available from open to close, 364 days a year. Feel free to come in and inquire about the one day a year we do not sell it.”

Events

Caroline Potter

Caroline Potter is the Chief Dining Officer for OpenTable, Inc. She’s a dining trend-spotter and an OpenTable VIP, who dines out more than she eats in and has accrued more than 10,000 Dining Rewards points. Caroline started working in restaurants as a teen and she's since tackled every front-of-the-house job, from bartender and hostess to runner and server. She trained as a chef at Manhattan’s prestigious French Culinary Institute, cooking at L’Ecole. In addition to her role at OpenTable, she has written about food from farm to table for New York City’s famed Greenmarket and Edible Brooklyn and Edible East End magazines. Caroline is also a Certified Master Gardener.